These almond flour brownies are incredibly rich and decadent, but are packed with nutritious ingredients! They’re so delicious, no one will ever guess that they’re a healthy option! Plus, there’s minimal prep involved and they come together in less than 30 minutes! {Vegan, paleo & gluten-free}
This almond flour brownie recipe will make all chocolate lovers rejoice! Similar to these Chickpea Brownies (which is one of my other favourite healthy brownie recipes), they taste like legit brownies but are amazingly rich and fudgy and are filled with so many nutritious ingredients.
Whether you’re looking for a dessert to serve up on those special occasions or for a healthier treat on the go, this healthy brownie recipe will be a new family favourite and can be whipped together in a pinch!
They taste best straight out of the oven after cooling for about 20 minutes or so when the chocolate is all melted and gooey, but also taste great at room temperature or refrigerated as well!
Table of Contents
Why Make this Recipe
Easy – These brownies are a breeze to whip together. Simply throw all of the ingredients in a food processor or high power blender and press start. Doesn’t get much simpler than that!
Healthier option – Because these brownies are made with almond flour, they are lower in carbohydrates than your typical brownie. They are also packed with healthy fats, antioxidants, fibre, vitamins and minerals, while being completely vegan and gluten-free, so they’re perfect for those with dietary restrictions. Best healthy brownies EVER!
Portion-controlled – Since the brownies are baked in individual muffin tin cups, they are perfectly portion-controlled. They are also super easy to freeze since they’re individually portioned.
Make-ahead option – This treat is a great make-ahead option since they keep well in both the fridge and the freezer. If serving for a special occasion, make up a batch ahead of time to save room in the oven!
Ingredient Notes
Almond flour – The almond flour is what forms the base of the brownies and gives them a slightly nutty flavour, while making them lower in carbohydrates than your typical brownies. We used blanched almond flour for this recipe.
Cacao powder – The cacao powder makes these brownies super rich and fudgey and provides a dose of antioxidants. If possible, use cacao powder rather than Dutch processed cocoa or baking cocoa powder for best results since it lends a richer and bolder flavour and offers more antioxidants.
Avocado – Helps add moisture and a dose of healthy fats to the brownies. I recommend using a ripe avocado since it’s softer and will more easily combine with the rest of the brownie mixture. It’s the perfect way to use up those overripe avocados!
Unsweetened almond milk – You can also sub in another plant-based milk or regular milk if desired.
Maple syrup – Adds some natural sweetness to the brownies and almond butter drizzle. Use 100% pure maple syrup. You can also sub in honey or another liquid sweetener if that’s what you have on hand.
Mini chocolate chips – The chocolate chips make these brownies extra rich and fudgey. We used the mini Enjoy Life dark chocolate chips, but you could also use regular chocolate chips or chopped dark chocolate chunks if preferred.
Almond butter – Provides some additional moisture and healthy fats and incorporates a slight nutty flavour. Use a creamy almond butter for best results. Feel free to sub in peanut butter or another nut or seed butter, if preferred.
Coconut oil – The coconut oil is used in the drizzle to help it firm up once the brownies are placed in the fridge to chill. It also adds a slight hint of coconut flavour. Use 100% unrefined extra virgin coconut oil if possible.
Step by Step Instructions
Preheat the oven to 350 degrees F. Line a muffin tin with 9 silicone baking cups or grease the muffin tin using preferred method.
Add the almond flour, baking powder, almond butter, avocado, almond milk, and maple syrup to a food processor.
Blend until smooth. There should be no chunks present. Stir the chocolate chips into the mixture until evenly distributed.
Divide the brownie mixture equally among nine muffin cups.
Bake for 25-30 minutes or until inserted toothpick comes out clean. Allow brownies to cool for at least 20 minutes before removing from the pan.
Meanwhile, combine the almond butter and coconut oil in a small bowl. Microwave for 20-30 seconds until smooth creamy (you can also do this on stovetop, if preferred). Stir in the maple syrup until evenly distributed.
Drizzle almond butter frosting over the brownies and top with additional dark chocolate chips. Consume immediately or place in the fridge for 20 minutes to allow the almond butter drizzle to firm up.
Recipe Tips
- Use an avocado that is very ripe as it will have a creamier consistency and will break down more easily to form a smooth brownie batter. If the avocado isn’t ripe enough, it may be too firm and will be harder to break down, which may result in chunks throughout the brownie mixture.
- Make sure that you blend the brownie batter well to avoid any chunks of avocado being present. I also recommend stirring the batter a couple of times throughout the blending process to make sure all of the ingredients are fully incorporated.
- I like to use silicone baking cups when preparing these brownies since it makes them really easy to remove from the pan once they’re done baking. If you don’t have silicone baking cups, you can also try greasing the muffin tin and putting the brownie batter directly in the muffin tin cups.
- Make sure that you allow the brownies to sufficiently cool before removing them from the pan so that they have a chance to firm up.
Recipe FAQs
Can I use a blender instead of a food processor?
I have only tried making these brownies in a food processor, but if you do try making it in the blender, I would recommend using a high power blender since the brownie mixture is relatively thick. You will need a blender that’s powerful enough to break down all of the ingredients.
Can I bake these brownies in a square pan instead of a muffin tin?
I haven’t personally tried these brownies in any other pan other than a muffin tin, but if you do try it in a square baking dish, I would recommend starting with the recommended baking time and then increasing the time accordingly, making sure that you watch the brownies carefully so that they don’t burn.
How do I know when the brownies are done?
The brownies are done when you insert a toothpick and it comes out clean. They should also be slightly firm when you touch the surface.
How to store
These brownies can be stored covered in the fridge in an air-tight container or wrapped in saran wrap for up to three days.
Can you freeze these brownies?
Yes! They freeze really well. You can freeze the brownies in a freezer-safe container for up to three months.
To defrost: Take out the desired number of brownies and leave them at room temperature or in the fridge for several hours. You can also warm them for 30 seconds to a minute in the microwave to make them all warm and fudgey.
Serving Suggestions
I highly recommend serving the brownies with the almond butter drizzle, although it’s completely optional. They still taste amazing on their own or with a glass of almond milk!
You can also top them with this 2-ingredient chocolate frosting, or regular whipped cream, coconut whipped cream or vanilla ice cream and a sprinkle of additional mini chocolate chips or shaved dark chocolate for a delicious treat.
More similar recipes
- Refined Sugar Free Birthday Cake
- Healthy Chocolate Avocado Pudding
- Healthy Chocolate Baked Donut Recipe
- No-Sugar Added Chocolate Brownie Cupcakes
- 4-Ingredient Flourless Chocolate Brownie Cups
- Healthy Chocolate Zucchini Bread
- Chocolate Coconut Balls
- Almond Flour Shortbread Cookies
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Almond Flour Brownies
Ingredients
- 1 1/2 cups almond flour
- 1/3 cup cacao powder
- 1 tsp baking powder
- 1/4 cup creamy almond butter
- 1/2 ripe avocado (about 1/4 cup mashed)
- 2/3 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1/4 cup mini dark chocolate chips
For almond butter drizzle:
- 1/4 cup creamy almond butter
- 1 tbsp coconut oil
- 1 tbsp maple syrup
Optional:
- Additional chocolate chips for topping
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with 9 silicone muffin liners or grease the muffin tin using preferred method.
- Add the almond flour, cacao powder, baking powder, almond butter, avocado, almond milk, and maple syrup to a food processor and blend until smooth. There should be no chunks present. Stir the chocolate chips into the mixture until evenly distributed.
- Divide the brownie mixture equally among nine muffin cups. Bake for 25-30 minutes or until inserted toothpick comes out clean. Allow brownies to cool for at least 20 minutes before removing from the pan.
- Meanwhile, combine the almond butter and coconut oil in a small bowl. Microwave for 20-30 seconds until smooth and creamy (you can also do this on stovetop, if preferred). Stir in the maple syrup until evenly distributed.
- Drizzle almond butter frosting over the brownies and top with additional dark chocolate chips. Consume immediately or place in the fridge for 20 minutes to allow the almond butter drizzle to firm up.
Notes
- Use an avocado that is very ripe as it will have a creamier consistency and will break down more easily to form a smooth brownie batter. If the avocado isn't ripe enough, it may be too firm and will be harder to break down, which may result in chunks throughout the brownie mixture.
- Make sure that you blend the brownie batter well to avoid any chunks of avocado being present. I also recommend stirring the batter a couple of times throughout the blending process to make sure all of the ingredients are fully incorporated.
- I like to use silicone baking cups when preparing these brownies since it makes them really easy to remove from the pan once they're done baking. If you don't have silicone baking cups, you can also try greasing the muffin tin and putting the brownie batter directly in the muffin tin cups.
- Make sure that you allow the brownies to sufficiently cool before removing them from the pan so that they have a chance to firm up.
Nutrition
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Your story mentioned cocoa powder several times but it is not in the recipe. Is there cocoa powder and if so how much for the recioe
Oh I apologize — I totally missed that! I used 1/3 cup cacao powder. I just updated the recipe. Thanks for bringing that to my attention!